Use a small saucepan and on medium-low heat, heat the water and granulated sugar for the caramel filling. Stir together and bring to a boil until the mixture turns a light caramel color. Stir every few minutes! It takes about 8 minutes, depending on the heat of the stove-top but may take up to 12 minutes. Remove the pan and stir in the heavy cream, butter, and brown sugar immediately until combined. Mixture may spit and hiss a bit, this is normal. Continue to stir for about 30 seconds (sugar may begin to clump up) and place saucepan back on the heated stove and bring back to a boil again over medium-low heat. Once boiling, stir until the sugar chunk dissolves and the mixture is smooth. After mixture is smooth, stir every two minutes and allow it to simmer for 10-12 minutes or until it has thickened. Remove from heat and stir in salt. Allow to cool to room temperature before placing it in the refrigerator to continue to cool. When cooling is done check the consistency of the caramel filling. The filling should be thick enough to mold into a tennis or softball; it should not be oozing. If it is still liquidly after cooling in the refrigerator, bring it to a simmer on medium heat and cook again for a few minutes. When it thickens, put back in refrigerator to cool.

If using Cream Cheese Frosting

In a large mixing bowl, beat the cream cheese, butter, and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.

Spread the cream cheese frosting between 2 cooled cookies and roll the edges in finely chopped pecans, if desired.

Directions for cookie whoopie pies

Preheat the oven to 375 degrees and line a large baking sheet with parchment paper or use small whoopie pie pans.

In a medium-sized bowl, mix together the flour, cocoa powder, baking soda, baking powder and salt until well blended. Set aside. Beat the butter in a stand mixer on medium speed for 30 seconds, then add the brown sugar, sugar and beat for 1 minute more or until creamed together.

Add the egg and the vanilla extract and continue mixing until they’re fully combined. Now alternate between adding a bit of the dry ingredients mixture and a bit of the buttermilk (or buttermilk substitute) until they have been completely incorporated. Turn the speed to a low setting and add the food coloring (be careful, you don’t want it splashing about everywhere) and continue mixing until the batter is a nice consistent red hue.

Use a tablespoon or small ice cream scooper to scoop a bit of the batter and place it on the parchment paper in rows with about 2 inches between each whoopie pie(they will expand a bit) or use whoopie pie pans. You should have about 32 cake-like single cookies or about 16 whoopie pies when combined into sandwiches. Place the baking sheet in the oven and bake for 8-10 minutes or until the tops of the whoopie pies are set. Remove the pan from the oven and allow the pan to cool for 5 minutes before removing the whoopie pies and allowing them to cool completely on a wire rack.

When the whoopie pies are completely cooled, take a teaspoon to a tablespoon (depending on the width of your whoopie pies) of the salted caramel filling and roll it into a ball in your hand or then press it between your palms to flatten it. If using cream cheese frosting simply use a butter knife to spread frosting onto whoopie pie. Place the little caramel disc on an upside down whoopie pie and then place a right-side up whoopie pie on top to make a little sandwich. Repeat until you use up all the whoopie pies or all of the caramel/cream cheese. The assembled whoopie pies can be stored in an airtight container for 3 days.

Instructions

If using Caramel Filling

Use a small saucepan and on medium-low heat, heat the water and granulated sugar for the caramel filling. Stir together and bring to a boil until the mixture turns a light caramel color. Stir every few minutes! It takes about 8 minutes, depending on the heat of the stove-top but may take up to 12 minutes. Remove the pan and stir in the heavy cream, butter, and brown sugar immediately until combined. Mixture may spit and hiss a bit, this is normal. Continue to stir for about 30 seconds (sugar may begin to clump up) and place saucepan back on the heated stove and bring back to a boil again over medium-low heat. Once boiling, stir until the sugar chunk dissolves and the mixture is smooth. After mixture is smooth, stir every two minutes and allow it to simmer for 10-12 minutes or until it has thickened. Remove from heat and stir in salt. Allow to cool to room temperature before placing it in the refrigerator to continue to cool. When cooling is done check the consistency of the caramel filling. The filling should be thick enough to mold into a tennis or softball; it should not be oozing. If it is still liquidly after cooling in the refrigerator, bring it to a simmer on medium heat and cook again for a few minutes. When it thickens, put back in refrigerator to cool.

If using Cream Cheese Frosting

In a large mixing bowl, beat the cream cheese, butter, and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.

Spread the cream cheese frosting between 2 cooled cookies and roll the edges in finely chopped pecans, if desired.

Directions for cookie whoopie pies

Preheat the oven to 375 degrees and line a large baking sheet with parchment paper or use small whoopie pie pans.

In a medium-sized bowl, mix together the flour, cocoa powder, baking soda, baking powder and salt until well blended. Set aside. Beat the butter in a stand mixer on medium speed for 30 seconds, then add the brown sugar, sugar and beat for 1 minute more or until creamed together.

Add the egg and the vanilla extract and continue mixing until they're fully combined. Now alternate between adding a bit of the dry ingredients mixture and a bit of the buttermilk (or buttermilk substitute) until they have been completely incorporated. Turn the speed to a low setting and add the food coloring (be careful, you don't want it splashing about everywhere) and continue mixing until the batter is a nice consistent red hue.

Use a tablespoon or small ice cream scooper to scoop a bit of the batter and place it on the parchment paper in rows with about 2 inches between each whoopie pie(they will expand a bit) or use whoopie pie pans. You should have about 32 cake-like single cookies or about 16 whoopie pies when combined into sandwiches. Place the baking sheet in the oven and bake for 8-10 minutes or until the tops of the whoopie pies are set. Remove the pan from the oven and allow the pan to cool for 5 minutes before removing the whoopie pies and allowing them to cool completely on a wire rack.

When the whoopie pies are completely cooled, take a teaspoon to a tablespoon (depending on the width of your whoopie pies) of the salted caramel filling and roll it into a ball in your hand or then press it between your palms to flatten it. If using cream cheese frosting simply use a butter knife to spread frosting onto whoopie pie. Place the little caramel disc on an upside down whoopie pie and then place a right-side up whoopie pie on top to make a little sandwich. Repeat until you use up all the whoopie pies or all of the caramel/cream cheese. The assembled whoopie pies can be stored in an airtight container for 3 days.

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About Me

Hello and thank you for visiting Swanky Recipes.
Originally from Milwaukee, Wisconsin, I moved to New Orleans in 2013 and have been here ever since. I love the culture, cuisine and southern hospitality Louisiana has to offer me. I love dogs and all things cupcakes. I am also a Laura Ingalls Wilder relative from the Charles Ingalls family line.